Shiso

Shiso, or Perilla frutescens var. crispa, is a vibrant herb that belongs to the mint family (Lamiaceae). It’s a staple in Japanese, Korean, and Southeast Asian kitchens, known for its jagged leaves and distinctive, complex flavor that lands somewhere between mint, basil, clove, and a whisper of citrus. There are two primary types: green shiso (aojiso) and red shiso (akajiso), each with slightly different uses in the kitchen and cultural applications. Green shiso is fresh, zesty, and often eaten raw, while red shiso carries a deeper, earthy note and is most often used for pickling and coloring foods.

Shiso’s leaves are tender, serrated, and slightly fuzzy to the touch. Green shiso has a refreshing, slightly spicy bite with a basil-meets-anise undertone, while red shiso has a bolder, more astringent flavor with hints of cinnamon and plum. The leaves are typically used fresh, but both types can be found pickled or dried in spice blends such as furikake.

Shiso is known by many names depending on region and preparation:

•Green Shiso: Aojiso, Ōba (especially in commercial Japanese food packaging)

•Red Shiso: Akajiso

•Vietnamese Perilla: Tía tô

•Chinese Perilla: Zĭ sū yè (紫苏叶)

•Wild Sesame (though it’s not technically a sesame relative)

In Japan, green shiso is commonly paired with raw dishes—wrapped around sushi or chopped into soba and salads. It’s also tucked into tempura and rice balls. Red shiso, on the other hand, is best known for coloring pickled plums (umeboshi) and flavoring drinks like shiso juice or infused shochu. You’ll also find shiso folded into savory pancake batters in Korean cuisine or layered into summer rolls in Vietnamese cooking.

For home cooks, try using chopped green shiso in pasta salads, muddled into cocktails, or mixed with citrus and oil for a zingy vinaigrette.

More culinary tips from Just One Cookbook
Explore its flavor on Saveur

Shiso packs a nutritional punch: it’s high in calcium, iron, and vitamins A and C. Traditionally, it has been used in Eastern medicine for its purported anti-inflammatory, antioxidant, and anti-allergic properties. In modern wellness, shiso is gaining popularity for respiratory relief, aiding digestion, and helping to balance seasonal allergies.

Detailed health benefits on Pots & Pans

While shiso’s flavor is hard to replicate, here are a few substitutions based on dish type:

•For green shiso: Combine fresh mint with Thai basil for similar brightness and aroma.

•For red shiso: A mix of basil and a splash of plum vinegar can work in pickling or infusions.

•For aesthetics: Purple basil mimics red shiso’s look, though the flavor differs.

Note: Substitutes won’t be exact matches, but can provide a similarly fresh, herbal lift.

Shiso can be found in fresh bunches at Japanese, Korean, and Vietnamese grocery stores. In Western countries, look for it in the herb section of specialty grocers or farmers’ markets during the summer. Online stores often carry dried or pickled versions, and shiso seeds are available for home cultivation—an easy-growing herb for sunny windowsills or gardens.

Find tips for growing shiso on Better Homes & Gardens

Fresh shiso leaves should be gently rinsed, wrapped in a damp paper towel, and placed inside a sealed plastic bag in the refrigerator. They will last for about 3–5 days this way. For long-term storage, you can dry or pickle the leaves. Dried shiso is great in spice blends or rice toppings, while pickled versions are ideal for sandwiches, rice dishes, and even cocktails.

Shiso-Tempura Chips
Whole shiso leaves are battered and fried into fragrant, crisp chips. Perfect as a garnish or snack.

Shiso Mojito

Use green shiso instead of mint for a herbal twist on the classic mojito cocktail.